Description

A creamy, cozy, and perfectly crisp green bean casserole that’s a classic holiday side dish, elevated with small upgrades like soy sauce and a touch of cheese.

Ingredients

Green Beans

1 pound green beans, trimmed and cut into bite-size pieces or 2 cans (14.5 oz) drained or 1 bag (12-16 oz) frozen (Fresh beans give the best bite, but all options work when treated right.)

Sauce Ingredients

1 can (10.5 oz) cream of mushroom soup (This is the base of the sauce.)
3/4 cup milk or half-and-half (Use half-and-half for a richer sauce.)
1 teaspoon soy sauce (Adds savory depth.)
1/2 teaspoon garlic powder (For flavor.)
1/4 teaspoon black pepper (To season the sauce.)
1 cup shredded cheddar or Swiss cheese (Optional, adds extra creaminess.)

Topping Ingredients

1 1/2 to 2 cups French fried onions, divided (Add some into the casserole and save some for the topping.)
a pinch salt (Add if using low-sodium soup.)

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Instructions

Make the Sauce

Whisk together the cream of mushroom soup, milk, soy sauce, garlic powder, and black pepper in a bowl until smooth. Stir in cheese if using.

Combine and Bake

Preheat your oven to 350°F (175°C).
In a 2 to 3 quart baking dish, combine green beans with 1/2 cup of the onions and the sauce.
Bake for 20 to 25 minutes until hot and bubbling at the edges.

Finish with Crunch

Top evenly with the remaining onions and bake for 5 to 8 minutes more until golden and crisp.
Let it rest for 5 minutes to set before serving.

Notes

For a perfectly creamy and crunchy casserole, dry your beans well and save most of the onions for the final minutes of baking. To prevent a soggy casserole, do not cover while baking and ensure the beans are well-prepped.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Side Dish, Vegetable
Cuisine: American